Eggs with balanced lipid composition

1. An egg laid by a domesticated bird, wherein the bird is an egg-layer, having a lipid fraction balanced in ω6 and ω3 fatty acids according to the ratio of C18:2 and C20:4 ω6 fatty acids/C18:3, C20:5, C22:5, and C22:6 ω3 fatty acids=1:1±10% and having a lipid fraction balanced between polyunsaturated and saturated fatty acids according to the ratio of C18:2, C18:3, C20:4, C20:5, C22:5, and C22:6 polyunsaturated/C16:0 and C18:0 saturated fatty acids =1:1±10%; and characterized in that its phospholipid fraction is balanced according to the ratio of animal-derived ω6 fatty acids/animal-derived ω3 fatty acids=1:3 +/− 10%.

2. The egg according to claim 1 , balanced in plant-type and animal-derived ω3 fatty acids according to the ratio of plant-type ω3 fatty acids/animal ω3 fatty acids=5:1±10%.

3. An egg according to claim 1 , comprising plant-type ω3 fatty acids in a concentration comprised between 450 and 600 mg/egg.

4. The egg according claim 1 , whose animal-derived ω3 fatty acids account for more than 90 mg/egg and whose composition comprises C20 & C22 ω3 fatty acids.

5. The egg according to claim 1 , which contains no more than 40 mg/egg of animal-derived ω6 fatty acids, and which is essentially arachidonic acid.

6. The egg according to claim 1 , which contains no more than 2.5 g saturated fatty acids and 375 mg cholesterol.

7. A food composition comprising, as a food ingredient, the whole egg, the egg white or the egg yolk of the egg according to claim 1 .

8. The egg according to claim 4 , wherein the C20 and C22 fatty acids are selected from the group consisting of eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid.

9. The food composition according to claim 7 , wherein the food composition is for consumption by humans.